Toffee Goodness

I made some this year and it turned out much better than last year's batches. Everyone said the toffee was more intense. I think it's because I cooked it to just a second before burning before pouring it out. I also used a fine 70% cocoa baking chocolate.

Toffee
1 cup butter
1.5 cups sugar
3 Tbsp. light corn syrup
3 Tbsp. water
8 oz. chocolate chips or baking chocolate
1.5 cups raw almonds, chopped or sliced

Place a sauce pan over medium heat and add the butter, sugar, corn syrup and water. Stir consistently as the temperature of the mix raises. When the temperature reaches 305° F, remove from heat and pour onto a buttered 9" x 13" cookie tray; you may also line the tray with parchment paper instead of using butter. Spread the toffee evenly.

While the toffee is cooking, melt the chocolate chips in a double boiler. Once you have spread the toffee on the cookie sheet, spread the melted chocolate on the toffee. Sprinkle with the almonds and allow to cool.

Serves 8-10